- 65g Chinese Curry Sauce
- 100g wonton skins (or filo pastry – 3 x layers per one wonton skin)
- 400g pinto beans
- 1 onion
- 2 spring onions, finely sliced
- 70g grated cheddar cheese (or another hard cheese)
- 200g kimchi (or sauerkraut mixed with garlic, ginger and chilli paste)
- 2 tbsp pickled jalapenos (or pickled green pepers)
- Sunflower oil for frying
Bored of the same old nacho recipe? Try our version with a delicious Asian twist. We use wonton skins (or filo pastry) to make our own “nachos” before topping them with kimchi, the traditional Korean side-dish made from salted and fermented vegetables, and a drizzle of our Chinese Curry Sauce.
These are served with a dip made from pinto beans also infused with our Chinese Curry Sauce.
Chef’s tip: If you want to make this even hotter, use our Hot & Spicy Curry Sauce instead.
Method:
- Finely chop the onion and add to a medium-size saucepan with a splash of oil over a medium/low head. Cook until soft but not coloured.
- Add 40g of Chinese Curry Sauce and 100ml water to the onions. Whisk to combine, and keep over the heat to reduce to a thick sauce.
- Add the beans, and cook for around 10-15 minutes.
- Add the remaining Chinese Curry Sauce and 100ml hot water to a small saucepan and whisk until you have a velvety sauce.
- Cut the wonton squares in half to make two triangles. Heat the oil in a saucepan, and deep fry the wonton skins until crispy. Drain on a paper towel / kitchen roll.
- Pre-heat the grill to a medium/hot setting. Place the wonton skins in a large, oven-proof dish and top with the kimchi and jalapenos. Sprinkle over the cheese and place under the grill until it has melted, bubbling and a nice, golden brown colour.
- To serve, sprinkle with the spring onions, drizzle over the Chinese Curry Sauce and serve alongside the beans to dip into.